Cajun White Chicken Chili is a flavorful twist on classic chili that brings together tender chicken, creamy beans, and a rich, spicy broth. It’s full of Cajun spices that give it a nice kick without being too overwhelming, making it a great option for cozy nights in when you want something hearty but different from the usual chili.
I love making this chili because it feels like a warm hug in a bowl. The combination of creamy white beans and spicy Cajun seasoning is just the right balance, and the chunks of chicken add a satisfying heartiness. One tip I always use is to add a squeeze of fresh lime juice right before serving—it brightens up all the flavors and makes the chili taste even better.
My favorite way to enjoy Cajun White Chicken Chili is with a sprinkle of shredded cheese and some crunchy tortilla chips on the side. It’s perfect for a casual dinner or even for a game day gathering with friends. This chili has become one of those easy go-to meals I can count on to please everyone and leave the kitchen smelling amazing!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work well here. Thighs tend to stay juicier and more flavorful, but breasts are leaner. You can also use cooked or rotisserie chicken for a shortcut.
White Beans: Cannellini or great northern beans are creamy and mild, blending nicely without overpowering the dish. If you prefer, navy beans or baby lima beans also work well.
Cajun Seasoning: This is the flavor backbone. If you don’t have a mix, use paprika, garlic powder, onion powder, cayenne, oregano, and thyme as a DIY blend. Adjust cayenne to control the heat.
Heavy Cream or Half-and-Half: Adds a smooth, creamy finish to balance the spices. For a lighter option, try coconut milk or plain Greek yogurt stirred in at the end.
Green Chilies: These add mild heat and flavor. If unavailable, mild diced jalapeños or poblano peppers are good swaps.
How Can You Get Tender Shredded Chicken in Your Chili?
To have juicy, tender shredded chicken that towels up the chili flavors, use these tips:
- Don’t overcook the chicken initially; just get a light sear to develop flavor.
- Simmer chicken gently in broth rather than boiling, which keeps it tender.
- Let the chicken cook covered for 20 minutes, then shred it using two forks for the perfect texture.
- Return the shredded chicken to the pot and simmer longer to soak up the spices.
These steps help the chicken stay moist and fully absorb the delicious Cajun broth.
Equipment You’ll Need
- Large pot or Dutch oven – I like this because it’s big enough to hold all the ingredients and makes stirring easy.
- Sharp knife and cutting board – essential for dicing the onion and trimming chicken pieces.
- Measuring spoons and cups – help keep the spices and liquids just right.
- Forks for shredding chicken – makes it simple to get tender, shredded pieces.
- Stirring spoon or spatula – for mixing everything together smoothly.
Flavor Variations & Add-Ins
- Use cooked rotisserie chicken for a quick shortcut, keeping it tender and flavorful.
- Swap corn for diced tomatoes or add chopped bell peppers for extra color and crunch.
- Adjust the spice level by increasing or reducing Cajun seasoning or cayenne pepper—perfect for milder or spicier tastes.
- Stir in a splash of hot sauce or a squeeze of lime at the end for added brightness and warmth.
How to Make Cajun White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 1 teaspoon Cajun seasoning (adjust to taste)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (4 oz) can diced green chilies
- 3 cups chicken broth
- 2 (15 oz) cans white beans, drained and rinsed (cannellini or great northern beans)
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Fresh cilantro or parsley, chopped, for garnish
- Sour cream for topping (optional)
How Much Time Will You Need?
This Cajun White Chicken Chili takes about 40 minutes from start to finish. You’ll spend 10 minutes prepping ingredients and about 30 minutes cooking, including simmering the chicken and allowing the flavors to blend beautifully.
Step-by-Step Instructions:
1. Cook the Onion and Garlic:
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 4-5 minutes. Then add minced garlic and cook for another minute until you smell that delicious aroma.
2. Brown the Chicken:
Add the chicken breasts or thighs to the pot. Sprinkle with Cajun seasoning, smoked paprika, dried thyme, cayenne pepper (if using), salt, and pepper. Cook for 2-3 minutes on each side until the chicken is lightly browned but not fully cooked.
3. Simmer the Chili:
Pour in the diced green chilies and chicken broth. Bring everything to a boil, then lower the heat. Cover the pot and let it simmer gently for 20 minutes, or until the chicken is tender and cooked through.
4. Shred the Chicken and Add Beans & Corn:
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot along with the rinsed white beans and corn kernels. Give it a good stir, then let it simmer uncovered for another 10 minutes so all the flavors can mix.
5. Add Cream and Final Seasoning:
Stir in the heavy cream or half-and-half to make the chili creamy and comforting. Warm it through but don’t let it boil. Taste and add salt and pepper as needed.
6. Serve and Enjoy:
Ladle the chili into bowls. Garnish with fresh cilantro or parsley, and add a dollop of sour cream if you like a cool, creamy finish. Enjoy your cozy bowl of Cajun White Chicken Chili!
Can I Use Frozen Chicken for This Chili?
Yes! Just make sure to thaw it completely before cooking. Thaw overnight in the fridge or use the cold water method for faster thawing. Pat it dry to avoid excess moisture when searing.
Can I Make This Chili in a Slow Cooker?
Absolutely! Brown the chicken and sauté the onions and garlic first, then add all ingredients to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Add the cream near the end to keep it from curdling.
How Long Will Leftovers Last?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Substitute Heavy Cream with Something Else?
Yes, you can use half-and-half for a lighter option or coconut milk for a dairy-free twist. Greek yogurt is also a good substitute—add it off the heat to prevent curdling.